who coud tell me the recipe of peach cake?

Question

hello,
I'mm 13.I live in germany and i love australia.Can you please tell me the recipe of pear cake?and some australian(blogs?

Answer 1

Peach Cake

"This is a recipe that my mother gave me several years ago, and we enjoy it often. I use canned peaches, but fresh would be nice."
Original recipe yield: 1 - 9x13 inch pan.

INGREDIENTS:
3 egg, beaten
1 1/4 cups white sugar
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
3 cups fresh peaches - peeled, pitted and sliced
1/2 cup chopped pecans

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DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and pecans. Mix thoroughly by hand.
Pour into prepared 9x13 inch pan and bake at 375 degrees F (190 degrees C) for 50 minutes or until done.

Answer 2

Peach Upside-Down Cake:

While soy flour adds only 2 grams soy protein per serving, it produces a moist cake.

2 tablespoons butter
1/4 cup packed brown sugar
4 peeled peaches, halved and pitted
16 pitted sweet cherries, halved
1 cup all-purpose flour
1/2 cup soy flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup granulated sugar
1/4 cup (2 ounces) block-style fat-free cream cheese, softened
3 tablespoons butter, softened
1 large egg
1 large egg white
1 (6-ounce) can pineapple juice
1 teaspoon vanilla extract

Preheat oven to 350°.

Melt 2 tablespoons butter in a 10-inch cast-iron skillet over medium-heat; sprinkle brown sugar into pan. Remove from heat. Place 1 peach half, cut side up, in center of pan; arrange remaining peach halves around center peach half. Arrange cherry halves, cut sides up, around peach halves. Set pan aside.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, and salt; stir with a whisk. Place granulated sugar, cream cheese, and 3 tablespoons butter in a large bowl; beat with a mixer at medium speed 3 minutes. Add egg and egg white; beat well. Add flour mixture to egg mixture alternately with juice, beginning and ending with flour mixture; mix well after each addition. Stir in the vanilla. Spoon batter into center of prepared pan; gently spread batter to cover fruit.

Bake at 350° for 35 minutes or until cake springs back when lightly touched in the center. Cool in pan 10 minutes on a wire rack. Run a knife around edge of cake. Place a plate upside down on top of pan; invert onto plate. Let stand 2 minutes before removing pan. Serve warm.

Yield: 8 servings (serving size: 1 wedge)

Answer 3

Do you want peach or pear?

Here are both:

Peach Cake Recipe
8 Servings, about 2- by 2- inch piece each

Canned peaches, light-syrup pack, drained and chopped 2 1/4 cups (29-ounce can)

Sugar 1/2 cup

Flour 1 cup

Egg 1

Baking soda 1 teaspoon

Vegetable oil 2 tablespoons

Vanilla 1 teaspoon

Brown sugar, firmly packed 2 tablespoons

Whole milk 2 teaspoons



PREPARATION TIME: 20 MINUTES
COOKING TIME: 30 TO 35 MINUTES

1. Preheat oven to 350° F. Lightly grease 8-by-8-inch pan.

2. Spread peaches in baking pan. Mix remaining ingredients, except brown sugar and milk, together in mixing bowl; spread over top of peaches.


3. Bake until toothpick inserted into cake comes out clean, about 30 to 35 minutes.

4. For topping, combine brown sugar and milk in small bowl. Drizzle mixture on top of cake; return cake to oven, and bake 2 to 3 minutes.

5. Cut into 8 pieces

here is the pear cake:

Honey Pear Cake


Now that pears are in full season here is a lovely moist cake combining fresh
pears and local honey.

Method:
Take approx 500g of pears, peel core and dice into chunky pieces.

In a saucepan over a low heat, gently melt 40g (2 tablespoons) of butter then add 25g (1 tablespoon) of honey. Continue heating and slightly caramelise. Then toss in the pear pieces and gently cook them, turning all the time for a couple of minutes.

Beat together, either in a food processor or with an electric hand mixer: 125g
of caster sugar and 100g of butter until creamy, then beat in 2 eggs one at a
time.

In a second bowl, mix together 2 tablespoons of almond meal with 1 tablespoon of plain flour and ¼ cup of fine grain polenta. Then add this mixture to the creamed sugar, butter and eggs. Finally gently fold in the warm diced pears.

Finish off with the addition of the zest of one lemon. Incorporate all gently
together and pour into a pre-lined, pre-buttered, standard loaf tin.

Bake in a preheated 150º oven for 1 - 1¼ hours. While the cake will darken
considerably, take care not to burn the top!

A delight as a warm dessert or as an afternoon tea cake.

And as a bonus, here is an Australian dessert cake made with bananas:

Banana Carmel Upside Down Cake

8 servings 1¾ hours 1 hour prep
Change to: servings US Metric
Cake
1 banana, very ripe, mashed
2 tablespoons sour cream
180 g self raising flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
90 g butter, at room temperature
180 g caster sugar
1 teaspoon vanilla extract
2 eggs, at room temperature
Topping
60 g butter
120 g brown sugar
1 1/2 tablespoons golden syrup
4 large bananas, just ripe

Preheat oven to 180C (170C fan-forced).
Generously grease a 22-24cm (9 - 9 1/2") round cake tin, approx 4.5cm (1 1/2") deep, with butter - a non-stick tin is best.
For the caramel topping, melt 60g butter in a small saucepan over a medium heat.
Add brown sugar and golden syrup.
Cook for 3 minutes, stirring occasionally.
Pour caramel sauce into the prepared cake tin, tilting it to ensure it covers the base evenly.
Now, sift the flour and spices together in a bowl, add a pinch of salt ONLY if you are using unsalted butter.
In a small bowl, mash the very ripe banana well then mix in the sour cream.
Now, place the 90g butter and the caster sugar into a medium to large mixing bowl and beat with an electric mixer for 5 minutes or until light and fluffy.
Add the vanilla extract and then the eggs, one at a time, beating well after each addition.
Reducing the speed of your mixer to low, add the flour to the butter mixture and beat until just combined.
Add the mashed banana and sour cream mixture and beat briefly to combine.
Now, peel the just-ripe bananas and slice them on the diagonal.
Starting at the outside edge of the cake tin, arrange the banana slices, overlapping each other, in a circle on top of the sauce.
Now, arrange another circle of banana slices inside the first and so on until you reach the middle of the tin.
Reserve four smaller slices for the centre and arrange them, overlapping, as best you can.
Now, carefully spoon the cake batter as evenly as possible into the tin, being sure not to disturb the bananas.
Take a bread knife and gently smooth the batter until it is spread evenly.
Place the cake onto the centre shelf of a preheated 180C (170C fan-forced) oven and bake for 45-50 minutes (approximately 40 minutes in a fan-forced oven).
The cake is cooked when it looks golden brown and the springs back when you touch it - if unsure, insert a skewer into the cake and, if it comes out clean, the cake is cooked.
Remove the cake from the oven and let it sit for 3 minutes before running a knife around the rim to loosen the sides.
Now, place a large plate upside down over the top of the cake tin and, being careful not to burn yourself, quickly invert the plate and the tin.
Leave the cake tin to stand on top of the plate for 20 seconds before removing it.
If any bananas stick to the top of the tin, simply remove them and press back into the cake.
Serve warm, drizzled with extra golden syrup and serve with thick cream or ice-cream.
If you have to make the cake in advance, it can be reheated for a couple of minutes in the microwave.


Hope these help and good luck!